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Classic Trio Gift Box

George Hendry has been growing grapes on his family's ranch for decades. His reputation as a grower was built in part on these three Napa Valley classics.

Explore the diverse varietal offerings on the Hendry Ranch Estate with this gift set of three wines, which offer a wide range of food-pairing possibilities in the holiday season and beyond:

2016 Barrel Fermented Chardonnay

The Barrel Fermented Chardonnay does not undergo any malolactic fermentation, which is important for retaining its food-friendly acidity.

Green/golden apple and spice aromatics. Soft, medium-weight palate, with layered flavors of tangy fruit, and spicy oak and apple peel on the finish. Our favorite pairings for this wine are salmon, Manchego cheese, white pizzas, especially with shrimp, crab cakes, chicken, turkey, and all the trimmings. This wine’s food pairing versatility and non-malolactic, acidic brightness make friends for it on both sides of the Chardonnay divide.

2016 Pinot Noir

Ruby-garnet in color, translucent. Initial aromas of cherry candy, curry, brown sugar and baking spice. On the palate: light-to-medium-bodied, spicy cherry/raspberry fruit, and savory and bittersweet elements. Baked sour cherries on the finish. Low to moderate tannins. Pair with cured meats, especially prosciutto, medium-intensity dishes with rustic, hearty flavors, such as farro risotto with mushrooms and pork tenderloin, or duck breast with a pan reduction, or a prosciutto and arugula pizza. The earthy, savory aromas and flavors of mushrooms and herbs always complement the bright, tangy flavors in the Hendry Pinot Noir.

2015 Cabernet Sauvignon

Deep ruby color almost all the way to the rim. Initial aromas of cocoa, butterscotch, dark berry and evergreen. In pre-release tasting, tannins still had a firm grip on this wine, but with air, aromas soften and deepen, and more fruit and spice emerges—in contrast to the more immediately accessible 2014 wines. Decanting highly recommended.

Mouthfeel is full, tannins fine-textured, but firm, giving the wine a softly chalky texture that will marry happily with steaks seasoned with rosemary and porcini, rack of lamb, or a savory, rib-sticking, polenta and short ribs. Drink now and for the next 10-20 years.